Lemon Ricotta Stuffed Crepes with Cherry Syrup

Lemon ricotta stuffed crepes are the perfect sweet bite of spring for breakfast, brunch or a light dessert. The syrup made from dried cherries is the literal cherry on top!

Celebrate spring with these delightful lemon ricotta stuffed crepes. They are baked just long enough to get a slight crunch on the outside that gives way to a creamy interior.

Top them with a simple cherry syrup for a match made in heaven.

Spring has finally sprung! The calendar says it’s official and the weather is starting to catch up.

I am sure I’m not the only one thinking it’s about dang time. I am never a winter fan, but this winter was particularly miserable.

Luckily now we can focus our attention on more springy matters. My parents have seed starts under grow lights in the basement and eggs in the incubator.

We are anxiously awaiting our strawberry plants. We moved our patch and started new plants last year, so we are curious how they’ll do this year.

Spring has definitely invaded the kitchen as well.  As we wait for our own produce to grow, we are happily enjoying a taste from other regions.

At least then we can get a taste of spring while we wait for things to get going locally. Luckily citrus is great this time of year.

And dried fruits also help us to get good flavor all year long. This recipe uses both to get a perfect spring breakfast or dessert on the table.

You can make your own crepes, they aren’t super difficult. If you are short on time, you could also pick up a package of ready made crepes.

They certainly made the assembly of this dish super easy. Just peal the crepes of the film and stuff. No standing over a stove required!

I used some meyer lemons to flavor the ricotta cheese filling, but any lemons will do. Roll the crepes around that creamy lemon goodness and place the stuffed crepes in a pan.

While the crepes bake, whip up a simple cherry syrup. I loved how easy it was to make using the dried bing cherries.

I kept the cherries whole so they would be identifiable, but you could run your knife through them quickly to get a more even distribution if you’d like.

My husband said the cherry syrup was the perfect addition to the crepes.

Spring seems to be full of traditional brunch holidays with Easter and Mother’s Day in there. These would be a perfect star of your brunch menu.

They would also make a great lighter dessert option after a nice meal.  But they are simple enough to have as a fancier weekend breakfast for your family as well.

I am telling you the creamy lemon filling and cherry syrup is a combination you aren’t going to want to miss!

I also like doing savory crepes. Crepes stuffed with chicken and mushrooms topped in lemon rosemary bechamel are a treat.

 Do you like making (or ordering) crepes? What are your favorite fillings?

5 from 7 ratings

Lemon Ricotta Stuffed Crepes with Cherry Syrup

Author: Carlee

Servings: 10 Servings

Lemon ricotta stuffed crepes are the perfect sweet bite of spring for breakfast, brunch or a light dessert. The syrup made from dried cherries is the literal cherry on top!

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Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Equipment

• Swiss Diamond Nonstick Large Roasting Pan – 5.5 qt
• Ready-to-Use Crepes

Ingredients 

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Cherry Syrup

• ▢ 6 ounces dried cherries
• ▢ ¾ cup granulated sugar
• ▢ ¾ cup water
• ▢ 2 Tablespoons lemon juice
• ▢ 1 pinch salt
• ▢ optional: 2 teaspoons cornstarch

Lemon Ricotta Stuffed Crepes

• ▢ 15 ounces ricotta cheese
• ▢ ¼ cup granulated sugar
• ▢ 1 large egg
• ▢ 2 Tablespoons lemon juice
• ▢ 2 teaspoons lemon zest
• ▢ 10 crepes
• ▢ Optional: powdered sugar for dusting

Instructions 

Cherry Syrup

• If you prefer smaller cherry pieces, roughly chop the cherries.
  6 ounces dried cherries
• Place all ingredients in a small saucepan and cook over medium heat until it just starts to boil.
  ¾ cup granulated sugar, ¾ cup water, 2 Tablespoons lemon juice, 1 pinch salt
• Drop heat to a simmer and cook for 5-10 minutes.
• If you would like a thicker syrup, make a slurry out of 2 teaspoons cornstarch and a Tablespoon or two of water. Stir into syrup and cook until it starts to bubble and thicken. 
  optional: 2 teaspoons cornstarch

Lemon Ricotta Stuffed Crepes

• Preheat oven to 375°F and grease a 9×13 baking dish.
• Stir together the ricotta, sugar, egg, zest and lemon juice.
  15 ounces ricotta cheese, ¼ cup granulated sugar, 1 large egg, 2 Tablespoons lemon juice, 2 teaspoons lemon zest
• Spoon a couple of Tablespoons of filling in a line down the center of a crepe. Fold the ends over the filling and roll the crepe around the filling. Place seem side down in baking dish.
  10 crepes
• Repeat until all filling and crepes are used.
• Bake for about 12 minutes or until filling is set and the crepes are golden.
• Dust with powdered sugar if desired and serve warm with a couple of spoons full of cherry syrup. 

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Nutrition Information

Serving: 1Serving | Calories: 356kcal | Carbohydrates: 59g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 98mg | Sodium: 184mg | Fiber: 1g | Sugar: 43g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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